Irish Butter Cookies

You’ve heard the expression “It’s better with butter”, you can now add Irish to this old saying. Am I exaggerating? No! Irish butter cookies will prove this to you. Irish butter cookies are to die for! They will literally melt in your mouth, thanks to the magic of Kerrygold butter. No this is not a sponsored post!

Why Irish butter?

Irish butter cookies is a delicious recipe that comes via my mother in law’s friend, Judy. So, why do you have to use Irish butter? Well, because otherwise the texture will not be the same.

You see, Irish butter has a higher quality with less water and more fat content. This not only means that the cookies will taste better, but that their texture will also be creamier. Another reason why Irish butter tastes better? Cows are only grass fed and not grain fed, as I witnessed on a recent trip to Ireland. It makes a huge difference in the flavor!

A cookie lesson for our guests

Two summers ago we had friend stay with us for the summer. She wanted to learn how to make Irish butter cookies. So, she headed over to my mother in law’s house and had a master class right in her kitchen. Two years later, Marie still talks about learning to make these cookies. I don’t think she has actually made them, but she does talk about them!

Ah, before I forget, make sure you use good vanilla when making these cookies. The cheap imitation flavor will not do. The pecan in the middle is just the perfect crunchy contrast to the creamy melt in your mouth texture of the cookie.

Here are the visual steps to make the perfect Irish butter cookies

In a stand mixer cream the butter and sugar until well combined and fluffy.

Add the vanilla and beaten egg yolks.

Sift together the flour and baking powder.

Slowly add the flour to the butter and sugar mixture.

You will have a stiff dough once all the four is added.

Turn out the dough, split into half to make two logs. These should be about 1.5 inches around and 7 inches long.

Wrap the logs in plastic wrap and refrigerate for at least 3 hours. You can bake the next day of you like.

After the dough is thoroughly chilled slice 3/8″ circles, work fast so they stay chilled.

Place a pecan on top of each cookie before they go into the oven.

After they have baked for 5 minutes you need to press the pecan down gently into the cookie. I like to use a long chop stick or wooden spoon.

Bake for 12 minutes or until they have a slight golden brown edge.

I love to enjoy these cookies with a cup of coffee or a glass of cold milk. Irish butter cookies freeze really well, an added plus. They often make their way into my lunch too. Now, how does that happen? Hmmm… I’m not sure.

If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try. Dublin Coddle: is an Irish stew made with bangers (Irish sausages), and vegetables. If you want to make a hearty meal for your family then you have to try Guinness beef stew. If you are into authentic Irish drinks them you will want to check out the recipe and history of Irish coffee and another interesting warm hot toddy like libation the Scailtin or Irish whiskey milk punch. Both of these will warm you up on a cold night!

My husband has been telling me for years how butter and cheese taste so different in Switzerland and how families would make their own and each families tasted different depending on what they fed their cows. Sometimes you just can’t get the same flavor without seeking out the good quality brands.

You are so right. Your husband is definitely right too. I know this old French lady who tells stories about going to the market with her mother as a child. Her favorite part was the butter stalls, because all the butters tasted a bit different. Yes, the butter will taste different depending on what the cows are fed.

Hi Abby, Any European butter is different from American butter. The difference lies in the fat/water ratio. European butter is thus better for baking because it has a higher fat content. 🙂 I hope you get to try these Iris butter cookies. 🙂

These look and sound like the Pecan Sandies cookies my mom used to make when I was a kid. I LOVED those cookies and have no idea what her recipe was so I”m going to have to give yours a try!! Looks and sounds so amazing! Love cookies! Where do I get the Irish butter?

Hi Amanda! Yes, they are similar to pecan sandies. My husband’s grandmother used to make them. You can get Irish butter at a well stocked grocery store. If you have a Wegman’s near you, they carry it. Also, other European butters like President (French), or Puglia (Italian) will also work. I hope this is helpful. Good luck with the cookies.

Hi Genan, There is a higher water content in standard off the shelf butter that is sold here in the USA. This will cause the cookies to spread out and not hold their shape. See if you can find the Kerry Gold butter. Good luck!

Butter cookies are one of my primary weaknesses when the holidays roll around. I think I eat more butter cookies than any other holiday dessert, so I am all about this recipe. It really shines when you use great butter like Kerrygold.

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Hi, I’m Analida

I have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in....
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